In Australia, we may have got our taste for tabouli from the late night kebab shop after a night on the tiles, but its favour endures way past our extended adolescence.
The trick is to do all the chopping and then fridge it till your ready to eat and dress at the last minute.
This is a beautiful salad to eat with falafel (chickpea fritters) or grilled fish and meats, maybe with a little tahini sauce. Its so good for you with all the parsley and mint but the quinoa pumps up the nutrients with its complete amino acid profile.
Play around with the ingredient ratios, they are approximate and made to my taste. Enjoy getting it right for you.
Quinoa Tabouli
Ingredients
2 cups finely chopped parsley
1 cup finely chopped mint
1 cup spring onions finely sliced
1 cup tomatoes, seeds removed and finely diced
1 cup cooked quinoa, you cook it like rice with the absorption method. Boil two cups of water,add thrice rinsed quinoa, simmer on low for 10mins ,rinse again under cold water.Drain.Makes more than you need for this recipe, use leftovers in soup, patties or as a as rice substitute.
S&P
1 teaspoon of ground cumin
Drizzle of Olive oil and juice of half a lemon juice
Method
Combine and serve!
Make a tahini sauce for spooning over meat/falafel by mixing 1 tablespoon of lemon juice with one teaspoon of tahini in a small bowl with the back of a spoon, add salt and grated garlic if you wish. Thin with a few drops of water to your liking. mmmmmm
And before you ask can Yogis eat meat? Yes they can! Vegetarianism is a personal choice.
Namaste Liz
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Liz Thomas Yoga 